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Lemon Syrup Loaf Cakes

Source of Recipe


From "Handmade Gifts from the Kitchen" by Alison Walker



List of Ingredients



• ¾ cup butter, very soft, plus extra for greasing
  
• 1½ cups self-rising flour
  
• 1 tsp baking powder
  
• â…“ cup cornmeal
  
• Finely grated zest of 1 lemon
  
• ¾ cup superfine sugar
  
• 3 medium eggs, lightly beaten
  
• .
  
• For the Glaze:
  
• ¼ cup granulated sugar
  
• Juice of ½ lemon
  






Instructions



1. Preheat the oven to 350° F, and lightly grease and line the base and sides of an 8-inch piece linking mini loaf pan (each loaf is 4 x 2½ x 1¼ inches) or a 2-pound loaf pan (measuring 9½ x 6 x 2½ inches), with parchment paper; make sure the paper sits ½ inch above the rim of the pans. Set the pans on a cookie sheet.
   
   
2. Sift the flour and baking powder into a bowl. Stir in the cornmeal, then add the butter, lemon zest, sugar, and eggs. Beat together for 2 minutes with an electric mixer until fluffy and light in color. Divide the batter among the loaf pans and level the tops. Bake in the preheated oven for 25 to 30 minutes (or 45 minutes to 1 hour for the larger loaf cake) until risen and golden, and a skewer inserted into the cakes comes out clean.
   
   
3. Remove from the oven and while the cakes are still hot, mix together the granulated sugar and lemon juice. Brush the tops of the cakes with the glaze and let cool on a wire rack for 10 minutes. Remove from the pans and peel away the parchment paper. These little loaves keep for a week in an airtight container or wrapped in cellophane.
   
   Makes 8 mini loaves or a 2-pound loaf cake